I used a silicone mold for 9 hemispheres with a diameter of 7 cm.
Spread each ball with the first layer of chocolate.
Place it in the freezer for a few minutes so that the chocolate solidifies.
Apply a second coat. Leave to harden in the freezer.
Whisk the caramel a second time, it will increase slightly in volume and lighten in color.
We have a wonderful coffee and caramel whisk that can be used as a topping for cakes and desserts);
Add 50 g of chopped toasted walnuts (I used almonds).
Arrange 9 biscuits on top.
Cover with chocolate.
Place in the freezer for 15 minutes.
Drizzle with chocolate.
